Asparagus, Pea Shoot, Spinach, and Potato Soup
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"Delicious homemade soup that's packed with green garden vegetables and herbs. Use a handful of the herbs of your choice. It's a lovely fresh spring color. Garnish with a little cream."
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Ingredients1 h 25 m servings 209 cals
Original recipe yields 4 servings
- Bring a large pot of water to a boil. Add potato; simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots.
- Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes.
- Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat.
- Pour soup into a food processor; process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper.
Per Serving: 209 calories; 6 g fat; 34.2 g carbohydrates; 9.9 g protein; 6 mg cholesterol; 575 mg sodium. Full nutrition